Hot Potato Salad
Indulge in the comforting flavors of Hot Potato Salad, a warm and savory twist on a classic side dish that's perfect for any occasion. Featuring tender baby potatoes tossed in a tangy apple cider vinegar and Dijon mustard dressing, this recipe is elevated with crispy bacon and sautéed onions for a satisfying burst of flavor in every bite. Sweetened with just a touch of honey and garnished with fresh parsley, this hearty dish is as versatile as it is delicious—serve it alongside your favorite grilled meats or enjoy it as a light main course. Ready in just 40 minutes, this crowd-pleaser combines simple ingredients with bold, crave-worthy taste, making it a go-to addition for potlucks, family dinners, or holiday feasts.
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Recipe Information
Ingredients
- 2 pounds baby potatoes
- 1 teaspoon salt
- 6 slices bacon
- 1 medium yellow onion
- 1.5 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 0.5 teaspoon black pepper
- 2 tablespoons parsley
Instructions
Scrub the baby potatoes clean and cut them in half if large. Place them in a large pot, cover with water, and add 1 teaspoon of salt.
Bring the water to a boil, then reduce the heat to medium and simmer the potatoes for 10-12 minutes, or until fork-tender. Drain and set aside.
While the potatoes are cooking, cut the bacon into small pieces and cook it in a large skillet over medium heat until crispy. Remove the cooked bacon with a slotted spoon and set aside. Leave about 2 tablespoons of bacon grease in the skillet.
Finely dice the yellow onion and add it to the skillet with the bacon grease. Sauté over medium heat for 3-4 minutes, or until softened and translucent.
In a small bowl, whisk together the apple cider vinegar, Dijon mustard, honey, and black pepper. Add this mixture to the skillet with the onions and stir to combine. Cook for 1-2 minutes, allowing the flavors to meld.
Add the drained potatoes to the skillet and toss gently to coat them in the warm dressing. Let the potatoes heat through for 2-3 minutes.
Turn off the heat and mix in the crispy bacon pieces and chopped parsley. Taste and adjust seasoning if needed.
Serve the hot potato salad immediately, either as a side dish or a light main course.
Nutrition Facts
Calories |
1005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 3571 mg | 155% | |
| Total Carbohydrate | 177.8 g | 65% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 16.7 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 168 mg | 13% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 4277 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
